Almond Spice Muffins

Hi folks! 

Happy Holidays! :-)

This is my latest gluten-free, vegan and Ekadasi-friendly muffin recipe, specially posted for my friend Loka as a thanksgiving gift. :-)  She loved these so much it made my day! Makes approx 20 delicious moist fluffy muffins.

Ingredients:

3 cups ground almonds

1 cup buckwheat flour (not considered a true grain)

1 heaped TBSP baking soda

4 TBSP cinnamon

1/2 tsp nutmeg

1 tsp ginger powder

1/4 tsp sea salt

1/2 cup chopped candied ginger (Trader Joe's)

1 cup orange flavor cranberries (Trader Joe's)

Mix all dry ingredients. Add in cranberries and candied ginger. 

Blend together the following til smooth:

2 banana's

1 TBSP vanilla essence (optional)

1 1/2 cup maple syrup

3/4 cup safflower/sunflower oil

 Approx 1 cup of water

Pour this into the dry ingredients and mix evenly. Fill into paper muffin cases in a muffin tray. Sprinkle tops with a dash of brown sugar.

Make sure you lightly oil the muffin tray to avoid burning the muffin cases and muffins while baking. Bake for approx 35 mins in a pre-heated oven at 380 degrees Fahrenheit.

Remove from oven and allow to cool. Offer with love and serve with tea, or however you desire. Very more-ish!! :-)

Wheat-free Muffins

I conjured up these muffins today for a friend who has a gluten intolerance. I am happy to say that she loved them. They are fluffy,scrumptious and filled with healthy ingredients. Best of all they do not taste like buckwheat at all - you would never know there is no wheat in them!! :-)

Ingredients

Approx 2 1/2 cups freshly & finely ground almonds
Approx 1 1/2 cups buckwheat flour
Approx 1 cup tapioca flour
Approx 1 cup gluten free pancake mix (Red Mill brand)
1 level Tbsp baking soda
1 level tsp aluminum free baking powder
4 TBSP cinnamon powder
1 tsp nutmeg (optional)
2-3 TBSP vanilla essence
1 1/3 cup maple syrup
3/4 cup safflower oil
2 pureed bananas
Approx 3-4 cups of water
1 1/2 cups cranberries
1 1/2 cups carob chips
3/4 cup flax seeds

Method

Preheat oven - 385 Fahrenheit

Mix all dry ingredients in a big bowl. Blend together the wet ingredients and pour into the dry ones. Mix well.
The dough should be medium runny and kind of goopy.

Grease muffin trays and fill with the dough. Bake approx 30 mins, til muffins are a lovely chocolate color. If the muffin springs back when you lightly press your finger into the surface its ready. Allow to sit awhile to steam themselves loose from the edges of their cups -- this especially if you filled the muffin dough in generously to the brim -- then they will come out of the muffin tray quite easily.

Serve warm or cool, as you like. Makes 18 - 20 muffins. Very more-ish, these wont sit around for long! :-)